Oven-Braised Oxtails

While a pile of mashed potatoes might seem like the perfect accompaniment to this dish, try some bulgur wheat for a change.

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Yields:
4
servings

Prep Time:
0
hours
10
mins

Cook Time:
2
hours
10
mins

Total Time:
2
hours
20
mins

Ingredients

3
tbsp.
vegetable oil

4
lb.
meaty oxtails, trimmed

2
large onions, chopped

2
ribs celery, thinly sliced

2
carrots, coarsely chopped

2
cloves garlic, minced

2
cans (28 ounces each) diced tomatoes

1 1/2
tsp.
basil

1/2
tsp.
marjoram

1/2
tsp.
salt

1/4
tsp.
pepper

1/2
tsp.
grated lemon zest

3
tbsp.
lemon juice

Directions

Preheat the oven to 350Â°F.

In a large Dutch oven, heat the oil over medium heat. Add the oxtails, working in batches if necessary, and cook until browned, about 5 minutes per batch. With a slotted spoon, transfer the oxtails to a bowl.

Drain off all but 1 tablespoon fat from the pan. Add the onions, celery, carrots, and garlic, and cook until soft but not brown. Add the oxtails, tomatoes, basil, marjoram, salt, pepper, lemon zest, and just enough water to cover. Cover and bake for 2 hours to 2 hours 15 minutes, or until the meat is very tender.

With a slotted spoon, transfer the oxtails to a serving platter. Skim off and discard the fat from the pan juices. Stir in the lemon juice and spoon the juices over the oxtails.

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